Zucchini and Fennel Soup with Red Pepper Puree

1 jar of roasted red peppers (in water) - 12-13 oz jar
1 1/2 teaspoons extravirgin olive oil $
1/8 teaspoon salt $
1/8 teaspoon black pepper
Cooking spray
2 cups thinly sliced onion $
3 cups thinly sliced fennel bulb (about 1 bulb)
1 teaspoon fennel seeds
4 1/2 cups (1/4-inch) slices zucchini (about 1 1/2 pounds)
4 garlic cloves $
3 cups fat-free, less-sodium chicken broth $
1/4 teaspoon salt $
1/4 teaspoon black pepper

Place peppers in beaker of an immersion blender; add oil. Puree until smooth. Transfer puree to a bowl. Stir in 1/8 teaspoon salt and 1/8 teaspoon black pepper.
Heat a large, heavy saucepan over medium-low heat. Coat pan with cooking spray. Add onion to pan; cover and cook 5 minutes or until tender, stirring occasionally. Add sliced fennel and fennel seeds to pan; cover and cook over medium-low heat 8 minutes or until sliced fennel is tender. Increase heat to medium-high. Add zucchini and garlic to pan, and cook 3 minutes, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Place vegetable mixture, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in beaker of an immersion blender; puree until smooth. Pour 1 cup soup into each of 6 bowls; top each serving with 1/3 cup pepper puree.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user THESHRINKINLADY.